Cauliflower Soup with Farmhouse Eggs & Chives

Chef Jamie Kennedy's Cauliflower Soup

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  • 120 g. melted butter (1/2 cup - 1 stick)
  • 2 medium onions cut into dice
  • 1 medium potato, peeled and grated with the medium grade blade and the Food Processor 
  • 1 medium sized head of cauliflower, broken into small flowerets
  • 2 litres (quarts)  vegetable stock
  • ½ teaspoon ground allspice
  • 2 eggs, hardboiled and cut into fine dice
  • 2 tablespoons finely diced chives

Cauliflower which comes from the same plant family as cabbage, brussel sprouts, kale and broccoli is low in fat, carbohydrates and high in dietary fibre, folate and vitamin C. Blending the cauliflower and potato is what gives this soup its creamy texture. The Cooking Chef is excellent for making soups, allowing you to be hands free while it stirs and simmers at the same time. 

Serves: 6

Attachments: Cooking Chef Bowl, Steamer Basket


  1. Set the Kenwood Cooking Chef to 110°C/230°F, Stir setting #1 and add butter to melt.  Add the onions and gently sauté until soft and transparent but not caramelized.
  2. Add the peeled grated potato and cauliflowerets to the Cooking Chef bowl.
  3. Add the vegetable stock and ground allspice to the Cooking Chef bowl and raise the temperature to 121°C/250° F to bring to a boil. Let simmer for two minutes.
  4. Remove 1.5 cups of cooked cauliflower and reserve for garnishing.
  5. Continue cooking remainder for 5 minutes. Remove from heat.
  6. Add contents to blender and process until smooth.
  7. Return puréed soup to Cooking Chef and bring to boil, adjust seasoning.
  8. Warm six bowls with the cooked cauliflowerets evenly distributed amongst them. Ladle soup into each bowl.
  9. Garnish with chopped egg and chives. Serve.

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